Chocolate Brownie (Eggless & Vegan)

This is a great recipe to satisfy your and your kid’s sweet tooth. Your family and guests will appreciate a dessert tray filled with chocolate brownies. These brownies are very moist and have a deep chocolate flavor.

Recipe will make 16 brownies.

Ingredients:

1/2 cup vegetable oil

1/2 cup cocoa powder

1 cup sugar

1/2 cup silken tofu

2 teaspoons vanilla extract

1/2 cup all purpose flour (maida, plain flour)

1/4 teaspoon salt

1/2 teaspoon baking soda

1/4 cup chopped walnuts

Method

Preheat the oven to 350 degree F/180c. Grease the 8×8-baking pan.

Mix the tofu until it is smooth.

Mix flour, salt and baking soda, set aside.

In a mixing bowl stir together the oil, cocoa powder and sugar until its well blended. Then stir in the mixed tofu and vanilla.

Add the flour mix and once its well-mixed, then fold-in walnuts.

Pour the mixture into a greased baking pan evenly and bake it for 25 to 30 minutes. Place the pan on the middle oven tray.

Once the brownies are baked, let them cool to room temperature before cutting the brownies into squares. Cutting too early will make the brownies to crumble.

Hello Manjulaji,
I have replaced tofu with 1/2 cup homemade curd at room temp. Made the above recipe. After 30 mins when I checked the brownie was slightly wet , the knife din’t comeout clean . it still had some batter , so cooked it for 7mins more but @ 160degrees. Then still it was the same so again cooked for 7mins. Finally the Brownie sank in the middle n the top had become crusty. The taste was awesome but the appearance was dry on top n slightly hard edges on the top.

These worked out great! Subbed applesauce for oil, Truvia for sugar, and all purpose rice flour.
If we wanted to add peanut butter, how much would you estimate would be desirable? Any thoughts appreciated.

Hi Sreepriya, silken tofu (soft and silky) is different to regular tofu and therefore paneer would have a completely different consistency to siken tofu.
I’ve tried a similar recipe by substituting the silken tofu with yogurt. Hope that helps! 🙂

Hi Manjula Aunty,
I have tried this recipe a couple of times but I have the same result each time. The first time I tried with maida, substituted the tofu with thick curds but the brownies came out very oily and I couldn’t cut it into pieces even after bringing it to room temperature. The taste was amazing just like a brownie should be. The second time I reduced the oil to 1/4th cup, used thick curds and also used whole wheat flour. The result was a less oily brownie but I still couldn’t cut pieces. It was too crumbly but the taste was yummy and it was with whole wheat flour so we enjoyed it even more. But why can’t I cut pieces. It is very crumbly but the moistness is perfect.
Please tell me what to do!
Thanks a lot Aunty.

WHAT A GREAT RECIPE !
I made these for my co-workers, a couple of them are vegan and I made them just to try them out, and i have to say they’re really good and moist. I passed them out at work and everyone loved them, so naturally I had to share the recipe with the vegans because they were in love. I made another batch but this time for my in-laws, but this time I doubled the recipe…lets see how my family likes them, I’m sure they will, I added roasted coconut as a toping instead of walnuts. yum!

Aunty, I made this recipe last week, and two things went wrong. One, I didn’t add enough sugar, which I can fix the next time I make it. But the other thing is that my brownies always come out hard and rubbery. Can you suggest any changes? Should I use self-raising flour instead?

Hello manjulaji.
I like to present a new brownie recipe using Hide&seek and glucose parle biscuits.
1) Take 1 hide&seek and 1 parle biscuit,and make fine powder .
2) then make paste[ easily pourable] with milk .
3) add fine powder of sugar.[ as per taste]
4) add 1 packet Eno or backing powder to the mixture and stirr well.
5) At the bottom of the vessel spread butter and then spread maida slightly on it .
6) Add mixture in vessel and cook it at medium temp. In oven for 10-15min.

Wow!! amazing site and I love the vegan recipes listed. Will definitely try this brownie. Do you have any recipes for home made chocolates listed. Keep giving us more wonderful recipes have become a fan of your site.

I made this recipe just yesterday. I had made it previously using yogurt because I didn’t have silken tofu. It didn’t come out good using yogurt, I had to throw away the “brownies”. But yesterday I made it using firm tofu. That was the only type of tofu I had so I blended it with a little bit of water to make a paste. The brownies came out really good, and we all enjoyed. Thanks!

Dear Manjula i am Qamar from Saudia Arabia i am watching and learning your recipes since one year and i loved it alot specially the deserts i tried this brownie and it taste great my wife is # 1 fan of you i hope we can get more and more recopies

I love your website and follow it regularly. I being a vegetarian love all ur recipes. I had the same question regarding the tofu as many people have asked above. What kind of yogurt shall i use. Any other substitute ? I also had some request, could you please teach – cream of potato soup and masala dosa.

Hi..aunty. I love the way you teach us. It becomes so easy to make any of ur recipe. Even i loved this chocolate brownie also, but i want to say that instead of tofu if curd is used it turns out really well. The sponge of the brownie comes out awesome. And if chocolate sauce is poured over it after it cools down, it tastes amazing.